You can bake these delicious oatmeal muffins once and have them for breakfast all week long! Think baked oatmeal in a muffin shape with no flour used.
You can also try our Baked Oatmeal recipe for more breakfast options.
I’ve often thought of breakfast as the most challenging meal of the day. Eating something nutritious that will last takes planning and, often, more energy than I’m willing to put in.
That leaves me on the lookout for breakfast recipes that can be made in advance but will keep me satisfied till lunch. Even better if they can be enjoyed by picky kids!
Neither of my kids were big fans of oatmeal, even if it was drenched in chocolate or syrup. I blame the texture. But what if we could have all the goodness of oatmeal in a different form? And even better if we could eat it on the go!
Oatmeal Muffins
So, here is where these miracle-like oatmeal muffins come in. They are by all accounts “baked oatmeal” but they are shaped like muffins and have that muffin texture that we all find so satisfying in the morning!
Better yet, they have absolutely no flour in them. Instead they are packed with things like bran, chia seeds, almond butter and any dried fruit, nuts or seeds you might want in yours. And they are sweetened with low-GI agave nectar that doesn’t spike your blood sugar level.
I started making these oatmeal muffins a year ago when trying to eat low-carb. And although oats are very much carbs, the rolled kind are the right kind of carb. They are the slow slow burning kind that keeps your body satisfied and nourished for hours.
I developed this recipe for me, but the kids ended up loving them too. The funny thing is that they didn’t know all the nutritious background details about the recipe. All they could see were muffins and they knew they LOVED muffins.
Recipe tips and notes
- Lastly, these oatmeal muffins should be refrigerated as bran turns slightly gooey and strange if kept out. I don’t know why but I learned it the hard way! Trust me, you don’t want to throw any of them out. They are precious!
- The best way to eat these oatmeal muffins is warm with a bit of yogurt and fresh seasonal fruit. Add jam or a tiny drizzle of agave nectar or maple syrup as they are not very sweet.
Flourless Oatmeal Muffins
Ingredients
- 3 cups /300g rolled oats gluten-free if necessary
- 2 tsp cinnamon
- 2 tsp baking powder
- ½ tsp salt
- 2 tbsp bran
- 1 tbsp chia seeds
- 2 ripe bananas
- ⅓ cup /85g almond or peanut butter I prefer “chunky”
- 2 eggs
- ⅓ cup / 115 g agave nectar
- 1 tsp vanilla
- 2 ½ cups /600 ml milk any kind
Instructions
- In a large bowl mix all dry ingredients. In a medium bowl mash bananas, add almond butter, eggs, agave nectar, vanilla and milk, mix to combine.
- Add wet ingredients to the dry ingredients and mix well. The mixture will be wet and will not resemble a muffin batter. Let it stand for 20 minutes.
- Grease the muffin pan well and spoon the mixture in cups with a ladle, mixing it well after each addition. Bake at 350F/180C for 35 minutes or until the muffins are slightly puffed up and no longer wet inside.